This is a yummy recipe and a great way to use up left-over Christmas cake.


  • 100g ginger nuts or a mixture of ginger nuts and digestive biscuits, bashed into fine crumbs

  • 50g demerara sugar

  • 50g butter melted

  • 500g full-fat cream cheese

  • 100g icing sugar

  • pinch of mixed spice and cinnamon

  • 200ml double cream

  • 100g left over Christmas cake


  • 1.

    In a mixing bowl, mix together the biscuit crumbs and demerara sugar.

  • 2.

    Add in the melted butter and mix well. Spoon the biscuit mixture into a 20cm spring-form cake tin, buttered or lined with silicon paper/baking parchment.

  • 3.

    Press the biscuit crumbs down firmly and evenly. Put in the fridge until set (approx 20 minutes)

  • 4.

    In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and mixed spice/cinnamon.

  • 5.

    Then fold in the double cream and mix well. Crumble the left over Christmas cake over the chilled biscuit base.

  • 6.

    Then spoon the creamy mixture over top and smooth the top cheesecake with a palette knife. Chill the cheesecake in the refrigerator for 1 hour until set.

  • 7.

    Then remove from cake tin and cut into slices.

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